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Essentials: Spaghetti and Meatballs
Soaking the bread in buttermilk is EVEN BETTER!!!
Top Ten Fancy-Pants Burgers in New York City
If you have never tried the burger at Smith & Wollensky's Grill, you must, must, MUST. I think it is not just the best burger in New York, but quite possibly in the entire world.........
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Baking with Dorie: Lemon-Lemon Lemon Cream
I made this for Easter and YES, the Meyer lemon cream was extraordinary, but it was runny & loose even when chilled. Any suggestions?
Essentials: Spaghetti and Meatballs
Soaking the bread in buttermilk is EVEN BETTER!!!
Top Ten Fancy-Pants Burgers in New York City
If you have never tried the burger at Smith & Wollensky's Grill, you must, must, MUST. I think it is not just the best burger in New York, but quite possibly in the entire world.........
Essentials: Spaghetti and Meatballs
My very Italian friend always makes a huge pot of sauce and a lot of meatballs. She soaks her breadcrumbs in milk and bakes the meatballs in the oven. She always browns some kind of pork product; i.e., sausage, piece of pork roast, chops) before making the sauce and leaves it in to flavor her long-cooking sauce.
I love her meatballs, but prefer my sauce. That's what makes the world go round.....
Essentials: Spaghetti and Meatballs
definitely soak the bread in milk and do not use seasoned breadcrumbs!
ever, ever ..... nona never used seasoned breadcrumbs.
i pop my meatballs on a cookie sheet and bake them in the oven 375 to get a nice color on them before adding them to the sauce.
such a heavy meal...... good once in awhile, though.
Top Ten Fancy-Pants Burgers in New York City
I'm another big fan of the burger at Smith & Wollensky's Grill. Also, last I checked the burgers at Shelly's on 57th and Primehouse were pretty great!
Essentials: Spaghetti and Meatballs
This is a very good recipe. It hits all my grandma notes. Only thing is I brown meat often and put it in the sauce. I make the meatballs with whatever bread I have. I brown them then they go into the sauce. They will never be dry because they were braised in sauce. They will always be tender. Tonight I made lasagne. My sauce has a beef short rib, 2 pork chops and the ground beef, pork veal mix.
Ilike to brown the meat first it seals in the juices, a good sear gives meat flavor. Then into the sauce.
This is not rocket science. Everyone should be able to make a good pasta meal. I taught Husband in about 4 tries.
Essentials: Spaghetti and Meatballs
My late husband's grandmother, an old Italian lady, whose family came from Tuscany never fried her meatballs, nor did she use milk and bread, yet her meatballs were wonderful. She cooked her sauce (home made from scratch) , she did fry sausage, then added it, and the uncooked meatballs to the sauce. She never served it the day she made it, but after sitting in the fridge overnight, the fat would have solidified at the top, where she could easily skim it off.
Essentials: Spaghetti and Meatballs
I have been making Ina's Spaghetti & Meatballs for a few years and there is nothing better. Personally, if you really watch Ina, she is very percise on every measurement and very matter of fact of how she cooks. She wants it to taste perfect. I have read where she will make the same recipe 20-30 times a day until she gets it right. Do you really think the Yummo woman does that??? I think not!!! Ina takes her cooking very serious and I think she is one of the best stars the FoodNetwork has.
Baking with Dorie: Lemon-Lemon Lemon Cream
I just made this and it's extraordinary! And the instructions are fantastic - I followed them precisely and got perfect results. This would be lovely as one ingredient in a British-style pudding as well.
Essentials: Spaghetti and Meatballs
I have been making meatballs (a recipe from Giada's show) for awhile now using breadcrumbs soaked in whole milk and ground turkey.
They are moist, tender and delicious. Even better the next day!
I would not use this recipe because of the veal.
I adore Ina and use alot of her recipes but will stick with my other meatball recipe for now.
Essentials: Spaghetti and Meatballs
For those concerned about the ethics of using veal, I would suggest finding a trustworthy butcher. Many animals are bred humanely now, in serene environments. The meat is much pinker than historically, because calves are outside and moving; it's also flavorful, unlike meat of yore. I use veal , if I know from where it comes. In response to the meatball recipe, I agree with soaking bread in milk; this recipe looks very typical to me, nothing special, though I'm sure it's tasty.
Essentials: Spaghetti and Meatballs
While this recipe for meatballs is indeed spot-on, you are right...Ina can't compete with the generations of Italian cooks in my family...this just tomato sauce heated up for half an hour without any character. Solution? Use a real sauce recipe, take a Saturday morning, cook up a big pot and freeze in quarts. Then when you need your quick meal, make Ina's meatballs, defrost the good stuff and simmer away. You'll be much happier!
Essentials: Spaghetti and Meatballs
Yesterday, I cooked spaghetti and meatballs from the James Beard cookbook and it was very good...no bread or breadcrumbs in the meatballs. I will try Ina's recipe soon, every one of her recipes that I have tried has been a winner.
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I made this for Easter and YES, the Meyer lemon cream was extraordinary, but it was runny & loose even when chilled. Any suggestions?